📝 About This Recipe
Kısır is a vibrant, herbaceous staple of Turkish cuisine, traditionally served at tea gatherings and family celebrations. This version elevates the classic fine bulgur base with protein-rich chickpeas and a deep, tangy pomegranate molasses dressing that balances the warmth of Aleppo pepper. It is a refreshing, nutrient-dense salad that perfectly captures the bold, sun-drenched flavors of the Mediterranean.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Fine grind bulgur (Köftelik) (ensure it is the extra-fine variety)
- 1 1/4 cups Boiling water (just enough to hydrate without making it mushy)
- 2 tablespoons Tomato paste (double concentrated if possible)
- 1 tablespoon Biber Salçası (Turkish pepper paste) (mild or hot depending on preference)
The Chickpeas
- 1 1/2 cups Cooked chickpeas (drained, rinsed, and patted dry)
- 1 tablespoon Extra virgin olive oil
- 1/2 teaspoon Cumin (ground)
Fresh Produce & Herbs
- 4 pieces Spring onions (finely sliced)
- 2 pieces Persian cucumbers (seeded and finely diced)
- 1 bunch Italian flat-leaf parsley (finely chopped)
- 1/2 cup Fresh mint (leaves only, finely chopped)
- 1/2 piece Red bell pepper (finely minced)
The Dressing
- 1/3 cup Extra virgin olive oil (use a high-quality, fruity oil)
- 3 tablespoons Pomegranate molasses (Nar Ekşisi) (adds essential tartness)
- 1 piece Lemon juice (freshly squeezed)
- 1 teaspoon Aleppo pepper (Pul Biber) (or red chili flakes)
- 1 teaspoon Sea salt (adjust to taste)
👨🍳 Instructions
-
1
Place the fine bulgur in a large, heat-proof mixing bowl. Whisk the tomato paste and pepper paste into the boiling water until fully dissolved.
-
2
Pour the red-tinted boiling water over the bulgur. Stir quickly with a fork, cover the bowl tightly with plastic wrap or a lid, and let it sit for 15 minutes to steam.
-
3
While the bulgur steams, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chickpeas and cumin, sautéing for 5-7 minutes until slightly golden and crisp. Set aside to cool.
-
4
Prepare the vegetables: ensure the cucumbers, red pepper, and onions are chopped very finely (brunoise style) to match the texture of the bulgur.
-
5
Uncover the bulgur and fluff it thoroughly with a fork. It should be tender but still have a slight bite (al dente) and no standing water.
-
6
Using your hands or a sturdy spoon, work the bulgur to ensure the paste is evenly distributed and there are no clumps. This is the traditional way to ensure deep flavor.
-
7
In a small jar, whisk together the 1/3 cup olive oil, pomegranate molasses, lemon juice, Aleppo pepper, and salt until emulsified.
-
8
Pour the dressing over the warm bulgur and toss well. The warm grain will absorb the dressing more effectively than cold grain.
-
9
Add the cooled chickpeas, cucumbers, red pepper, and spring onions to the bowl. Fold gently to combine.
-
10
Add the chopped parsley and mint last to preserve their bright green color and fresh aroma. Mix until the salad is a vibrant tapestry of colors.
-
11
Taste and adjust seasoning. You may want an extra drizzle of pomegranate molasses or a pinch more salt depending on the acidity of your lemons.
-
12
Let the salad rest for at least 20 minutes at room temperature before serving to allow the flavors to marry.
💡 Chef's Tips
Always use 'fine' bulgur (labeled as #1 or köftelik); coarse bulgur will not achieve the right delicate texture. If you cannot find Turkish pepper paste, substitute with an extra tablespoon of tomato paste plus a pinch of cayenne pepper. Do not skip the pomegranate molasses—it provides a unique, fruity acidity that lemon alone cannot replicate. Be generous with the herbs; the salad should look almost as green as it is red. To avoid a soggy salad, remove the watery seeds from the cucumber before dicing.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves for a traditional, hand-held appetizer experience. Pair with a side of thick, garlicky Turkish yogurt or Cacık (cucumber-yogurt dip). Accompany with hot Turkish black tea for an authentic 'afternoon tea' vibe. Serve alongside grilled lamb skewers or chicken shish tawook for a complete Mediterranean feast. Garnish with extra pomegranate seeds for a pop of sweetness and visual flair.